Home' Northern Outlook : March 20th 2013 Contents 29
NORTHERN OUTLOOK, MARCH 20, 2013
A DAY AT THE POLO
FIRST 10 PEOPLE TO PRESENT THIS ADVERT TO
THE PAVILION RECEIVE A FREE POLO LESSON
24th March Sunday 10am
"Waireka" 363 Lower Sefton Rd, Sefton
Come, enjoy the great family
atmosphere and see the schools/
universities battle it out.
5236840AAA DAY AT THE POLO SUNDAY, 24 MARCH 10AM
"Waireka", 363 Lower Sefton Road, Sefton
Polo push boosts numbers
Growing sport: Polo is becoming increasingly popular, and efforts to make the activity available to anyone who
is interested are paying dividends.
''The South Island Schools &
Universities Polo Association has
spent the last 10 years working
to change the perception that
polo is a game only for the rich;
breaking down those barriers and
spreading the word that polo is for
everyone and anyone keen to give
it a go,'' says association president
This has largely been through
the hard work of Roddy Wood and
his team at Waireka Polo Farm (20
minutes north of Christchurch) at
Sefton. Waireka Farms supplies the
ponies and the facilities -- the only
prerequisite is a drive to learn the
game. Even with limited riding
experience, you can still have a go.
All you need to start is a hard hat
and a pair of suitable riding shoes.
''We are seeing a growing
awareness of the sport. It is now a
recognised summer sport in most
schools, with more than
80 students from various South
Island schools now competing
over the season.''
The SUPA season runs from
October to April, with three major
tournaments attended by around
500 to 600 people, showcasing
the skills these young people
''This is a game played at pace
and is exhilarating to watch -- with
a collegiate environment that
draws the audience in. This is truly
a sport that brings families and
friends together,'' he says.
The last tournament of the
season is on Sunday, March 24, at
Waireka Polo Farm, 363 Lower
Sefton Rd, with free entry and a
great family atmosphere.
By SARAH TURPITT
Stocking the pantry with your
own sauces and pickles means
you always have the ability to
make an ordinary meal
extraordinary. And as summer
melds into autumn, now is the time
to put a few hours aside to preserve
the flavours of late summer produce.
Beefsteak tomatoes, bursting from
their skins; courgettes verging on the
edge of marrow-dom; new season's
apples, scented quinces and plump
peaches -- we are spoilt for choice
when it comes to variety.
And preserving is good on so many
levels. For me, there is nothing more
grounding than time spent creating
and bottling. Using sugar and
vinegar to preserve in-season
produce is cost effective and good for
the environment -- think recycled
jars and bottles, and reduced food
miles. It is also good for the soul --
think providing nourishing,
flavoursome goodies for your nearest
and dearest, while expressing your
inner domestic goddess.
For those wonderful years when
the courgette crop takes over the
garden, here is a spiced chutney that
benefits from the addition of apples
It takes 2 hours to prepare and
fills six 350g jars.
2 onions, 1cm dice
500g tomatoes, 1cm dice
500g courgettes, 1cm dice
1 cup white wine vinegar
2 granny smith apples, peeled, 1cm
1 cup brown sugar
2 tsp mixed spice
1 Tbsp mustard seeds
5cm piece root ginger, finely grated
4 cloves garlic, crushed
Place all of the ingredients into a
Bring slowly to a simmer, stirring
continuously to avoid the mixture
catching on the bottom of the pan.
Reduce the heat to very low
and simmer, uncovered, for 2
hours, until it has darkened in colour
Pour into sterilised jars and seal.
Place on a cooling rack to cool.
Store in a cool, dry place for up to
Preserve the bounty from your
vegetable garden in this cheery
yellow mustard pickle. It's ideal for
serving alongside sharp cheeses
or with cold cuts of meat. Allow to
sit for three months before using,
This fills seven 350g jars and
takes 24 hours from go to whoa.
2 medium-sized cauliflower, cut into
500g small pickling onions, peeled
1 large cucumber, peeled and cut
into 1cm dice
500g green beans, topped and
tailed (destring if runner beans), cut
into 2cm pieces
1 L malt vinegar
1 tsp nutmeg powder
1G2 tsp ground allspice
1G2 cup sugar
2 cloves garlic, crushed
4 Tbsp salt
2cm piece fresh ginger root, finely
4 Tbsp mustard powder
2 Tbsp ground tumeric
2 Tbsp cornflour
Place the cauliflower and onions in
one bowl, and the cucumber and
beans in another. Combine the salt
with 21G2 litres of cold water and pour
this over the vegetables. Place a
plate on top and weigh it down to
keep the vegetables submerged.
Allow to sit for 24 hours.
Drain and rinse the vegetables.
Place the cauliflower and onions in a
large pan. Add the vinegar, nutmeg
and allspice, and bring to the boil.
Reduce the heat and allow to
simmer, covered, for 6 minutes.
Add the cucumber, beans, sugar,
garlic, salt and ginger. Return to the
boil, reduce the heat and allow to
simmer for 4 minutes.
Drain the vegetables, retaining
the cooking liquid.
Combine the mustard powder,
tumeric and cornflour in a
small bowl. Make it into a paste
using a few tablespoons of water.
Add a ladleful of the hot vinegar
liquid drained from the vegetables,
stir, then mix into the remaining
Transfer the liquid to the large
saucepan and bring to the boil.
Reduce the temperature and simmer
for five minutes.
Add the vegetables, then ladle into
prepared sterilised jars.
Seal the jars and allow to cool on a
Store in a cool, dry place for up to
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